Cucumber-Jicama Salsa
Created by Alison Mesrop
This salsa can be made up to 4 hours in advance.
Servings: Makes 4 cups
Ingredients
  • 2 cups chopped papaya
  • 1 medium red onion , finely chopped
  • 1/2 cup (about 1/2 bunch) chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup cider vinegar
  • 1 jalapeno , seeded and minced
  • teaspoon kosher salt , or to taste
  • 1 teaspoon freshly ground pepper , or to taste
  • 2 cups chopped banana (firm and slightly underripe)
  • Directions
    In a bowl, combine all ingredients except banana. Cover and refrigerate until ready to serve; add banana just before serving.

    Variation: Cucumber-Jicama Salsa
    In above recipe, replace banana and papaya with 2 cups chopped seedless cucumber and 2 cups chopped jicama. Makes 4 cups.

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